“I started cooking in a professional setting 8 years ago, but have always worked in restaurants or kitchens to some capacity, one of the most formative for me being my time catering at a music venue in Atlanta, The Masquerade. The gratitude from artists, big or small, over a cooked meal that they wouldn’t normally get on the road really left a lasting impression at a time when I viewed cooking as more of a passion than a career path.

Cooking is a hard gig that takes up so much of your time, focus, and energy. It’s those moments of gratitude from guests or chefs, or even co-workers that make you grateful yourself, proud of your work, and loyal to the place and people you spend so much time and effort alongside.”